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SIMPLE MUSHROOM PENNE WITH WALNUT PESTO RECIPE!!!
Food & Drink
For the Pasta
8 ounces penne pasta (I like to use whole wheat)
4 tablespoons LAND O LAKES® European Style Super Premium Butter
16 ounces fresh sliced mushrooms
¼ cup grated or shaved Parmesan cheese
salt, pepper, and fresh
parsley for topping
For the Walnut Pesto
1 cup walnuts
1½ cups packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ cup shredded Parmesan cheese
¼ cup olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste
Cook the penne pasta according to package directions. Drain and set aside.
Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.